Orzotto with Peas

Great dish. Used whole wheat orzo — really good.

Ingredients

2 tablespoons extra-virgin olive oil

1 onion, diced

1 1/2 cups orzo or pearl barley

1/4 cup dry white wine (or chicken stock)

3 cups chicken stock or low-sodium broth

1/2 cup frozen petite green peas, thawed

1/3 cup grated parmesan cheese, plus more for topping

2 tablespoons thinly sliced fresh basil

1/4 cup heavy cream

1 teaspoon grated lemon zest, plus the juice of 1 lemon 

Salt and freshly ground pepper

Directions

1. Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
2. Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
3. Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.